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Potato Croquettes

A fried roll made from mashed potatoes, rice, eggs, cream, lemon, nutmeg, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Potato Croquettes

Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Potato Croquettes

Ingredients

Directions

Prepare the base

  1. Ensure the rice is soft enough to mash smoothly.

  2. Rub the rice through a colander.

  3. Mix the mashed potatoes, rice, and cream together thoroughly.

  4. Beat the egg yolks.

  5. Beat the egg whites.

  6. Stir the yolks into the potato mixture.

  7. Gently fold in the whipped egg whites.

  8. Add a little lemon juice.

  9. Add a little nutmeg.

Shape and coat

  1. Shape the mixture into finger rolls.

  2. Dip the rolls in beaten egg.

  3. Coat the rolls with bread crumbs.

  4. Chill the croquettes in the refrigerator for 1 hour.

Fry and serve

  1. Fry the croquettes in boiling lard until golden brown.

  2. Drain on brown paper before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Potato + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together851 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Potato + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mashed potatoes
Provides the bulk and soft body of the croquette filling.
Boiled rice
Adds body and helps the mixture hold its shape when mashed smooth.
Eggs
Bind the filling and, as whipped whites, lighten its texture.
Cream
Adds moisture and richness to the filling.
Bread crumbs
Form a crisp, golden browned outer coating when fried.

The step that matters

Folding in the whipped egg whites. Whipped whites trap air that gives lightness, so fold gently to avoid deflating them. Overmixing knocks out the air and leaves the croquettes dense.

Swap the lemon

How well each one fits the dish's main ingredients (potato, rice, egg, cream, nutmeg, bread):

  1. Coconutfits better
  2. Figfits about as well
  3. Avocadofits about as well
  4. Lemonthe original

Fit is the average pairing score against potato, rice, egg, cream, nutmeg, bread. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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